Pad Thai is one of the popular dishes at Thai restaurants. It was always such an intimidating dish for me to make at home but with the help of store bought Pad Thai sauce I was able to recreate this simple and delicious dish at home. Although, there are plenty of recipes for homemade sauce I opted for the shortcut and used store bought sauce since I am a working mom. Now, I am empowered to make Pad Thai anytime I want. You can always tweak this recipe the way you want it.
1 package of rice noodles (16 oz)
4 Tbsp. canola oil
5cloves garlic, minced
1 carrot- sliced into thin matchstick pieces
1/2 red pepper- sliced into thin strips
8 oz. fresh medium sized prawns, cleaned and deveined
2 boneless, skinless chicken breasts
4 eggs, lightly beaten
1/2 cup fresh bean sprouts (for garnish)
2 Tbsp. chopped fresh cilantro
5 green onions, thinly sliced
1 lime or lemon, cut into wedges
1 jar -9.7oz (275g) Pad Thai sauce (I used Annie Chun’s from Wal-Mart)
Thinly slice the chicken breasts into slivers. Season with a little salt and set aside. Assemble all remaining ingredients and set aside.
In a large skillet or wok, heat 2 table spoons of oil over high heat; add chicken, shrimp and garlic, saute until the chicken is cooked through. Transfer to a plate and set aside. Add red peppers and carrots into the skillet with a little more oil. Saute on high heat for a few minutes, until the veggies still retain a bit of bite, but don’t get soft. Transfer to a plate and set aside. Add eggs with little more oil and cook until they are soft scramble. Transfer to plate and set aside. Reduce heat to medium; add sauce and noodles into the skillet. Toss until well mixed. Add cooked chicken, shrimp, red pepper, carrots, scrambled eggs, half of sliced green onions and bean sprouts. Toss well.
Garnish with chopped cilantro, remaining green onions, bean sprouts and lemon wedges!